Black Bean, Red Pepper, Corn, And Quinoa Salad
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Black Bean, Red Pepper, Corn, And Quinoa Salad
  Pepper    Corn    Salad    Beans  
Last updated 6/12/2012 1:08:59 AM. Recipe ID 35711. Report a problem with this recipe.
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      Title: Black bean, red pepper, corn, and quinoa salad
 Categories: None
      Yield: 4 Servings
 
      5 tb Olive oil
    1/2 c  Quinoa; rinsed in cold water
           -and drained
      1 c  Chicken or vegetable broth
    1/4 ts Ground cumin
    1/4 ts Salt
      2 tb Lime juice
    1/8 ts Ground black pepper
      1 c  Cooked or canned black
           -beans; drained
      1 c  Whole-kernel corn
      1 lg Ripe tomato; peeled, seeded,
           -and diced, (about 1 cup)
      1 sm Sweet red pepper; seeded and
           -chopped, (about 1/2 cup)
      2    Green onions; finely
           -chopped, (about 1/4 cup)
      3 tb Chopped cilantro leaves
      2 tb Chopped fresh parsley leaves
      2 c  Mixed salad greens
 
  1. In 1-quart saucepan, heat 1 tablespoon oil over medium heat. Add
  quinoa and stir until toasted and aromatic--about 5 minutes. Stir in
  broth, cumin, and salt; heat to boiling over high heat. Reduce heat
  to low, cover, and simmer until liquid is absorbed--about 15 minutes.
  Remove from heat and let stand 5 minutes; with fork, fluff quinoa and
  set aside at room temperature to cool.
  
  2. In medium-size bowl, whisk together remaining 4 tablespoons oil,
  the lime juice, and black pepper. Stir in black beans, corn, tomato,
  red pepper, green onions, cilantro, chopped parsley, and cooked
  quinoa.
  
  3. To serve, divide greens among 4 salad plates. Spoon quinoa mixture
  onto greens. Serve at room temperature or refrigerate until 30
  minutes before serving.
  




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Recipe ID 35711 (Apr 03, 2005)

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